So I've been thinking a lot about it. I like that American malts are so easy to use, and so inexpensive. Nice protein content too. Their flavor though... seems to be less than European malts. Why is it like that? Is it because the post-prohibition trend towards flavorless BMC flavor? Agricultural selection for less flavor?
North American malt does have a flavor of its own, and I like it, but it's way more subtle I think... Will we ever produce more flavorful malts? I think we should, given that the continent is such an agricultural powerhouse... There should be more varieties of brewing barley too...